CHEF JOHN HO
CHEF JOHN HO’S
TASTING MENU:
Kombu Cured Heirloom Tomato Polenta
Brown butter and fresh corn polenta, kombu cured confit heirloom tomato, fresh oregano
Tempura Mushrooms with Egg Yolk
Roasted, pickled, tempura mushrooms, egg yolk and bonito tare
Yellowtail Mille Feuille
Yellowtail, perilla, compressed nectarine, toasted seaweed, gochujang and vinegar sauce
Plum Vinegar and Honey Glazed Duck
Plum vinegar and honey glazed duck, served with seasonal banchan: pickled radish, roasted apricot and daenjang puree, scallion salad, gochujang butter, fresh napa kimchi
Assorted Korean Mignardises
Sesame paste filled blueberry rice cake, ginger honey marigold fritter, steamed red bean bun
Chef John Ho refines progressive American cuisine with global techniques, drawing from his roots in his family’s Korean-Japanese restaurant. He honed his craft at Alain Ducasse in Paris and Michelin-starred Atomix (⭐⭐), blending cultural authenticity with seasonality.
